Spring is a season of fresh starts — and that should include your kitchen too! With blooming gardens and sunny patios calling, it's time to bring vibrant flavours, crisp veggies, seasonal fruits, and refreshing drinks to your table. Here’s a complete menu of springtime recipes, from light starters to fruity desserts and sunny beverages.

1. Spring Green Salad with Lemon Vinaigrette

Ingredients:

• 5 cups mixed greens (arugula, spinach, baby kale)
• 1 cup snap peas, sliced
• 1 avocado, diced
• ½ cup radishes, thinly sliced
• ¼ cup feta cheese, crumbled
• ¼ cup roasted sunflower seeds
• Lemon Vinaigrette:
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper

Instructions:

1. In a large salad bowl, add the greens, snap peas, avocado, radishes, feta, and sunflower seeds.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
3. Just before serving, pour the vinaigrette over the salad and toss gently to coat evenly.

2. Herbed Ricotta Crostini

Ingredients:

• 1 baguette, sliced and toasted
• 1 cup ricotta cheese
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh chives
• 1 tbsp lemon zest
• Salt and pepper
• Optional: Honey drizzle

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast for about 5–7 minutes, flipping once, until golden.
2. In a bowl, mix ricotta cheese with basil, chives, lemon zest, salt, and pepper.
3. Spread the herbed ricotta generously on each toast.
4. Optional: Drizzle lightly with honey for a sweet contrast before serving.

3. Creamy Lemon Orzo with Peas

Ingredients:

• 1½ cups orzo pasta
• 1 cup green peas
• 1 lemon (juice + zest)
• ½ cup heavy cream
• ¼ cup grated parmesan
• 2 tbsp butter
• Salt and pepper

Instructions:

1. Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente.
2. In the last 2 minutes of cooking, add the peas to the boiling water.
3. Drain orzo and peas, reserving ¼ cup of the pasta water.
4. In the same pot, melt butter over low heat. Add orzo and peas back in.
5. Stir in cream, lemon juice, lemon zest, parmesan, and a splash of reserved pasta water until creamy.
6. Season with salt and pepper and serve immediately.

4. Strawberry Basil Lemonade

Ingredients:

• 1 cup strawberries
• ¼ cup fresh basil
• 1 cup fresh lemon juice
• 4 cups cold water
• ½ cup sugar (adjust to taste)

Instructions:

1. In a blender, combine strawberries, basil, and 1 cup of water. Blend until smooth.
2. Strain the mixture through a fine mesh sieve into a large pitcher to remove pulp (optional for a smoother texture).
3. Add lemon juice, remaining water, and sugar to the pitcher. Stir well.
4. Chill for at least 30 minutes. Serve over ice, garnished with extra basil leaves and strawberry slices.

5. Peach Mint Iced Tea

Ingredients:

• 3 peach tea bags
• 4 cups boiling water
• 2 ripe peaches, thinly sliced
• ¼ cup fresh mint leaves
• 2 tbsp honey (optional)

Instructions:

1. Steep tea bags in boiling water for 5 minutes, then remove and discard the tea bags.
2. Stir in honey while the tea is still warm.
3. Let tea cool to room temperature, then add sliced peaches and mint leaves.
4. Refrigerate for 1–2 hours to allow flavours to infuse.
5. Serve over ice with extra peach slices for garnish.

6. Pineapple Coconut Spring Mocktail

Ingredients:

• 1 cup pineapple juice
• ½ cup coconut water
• ¼ cup sparkling water
• Ice and pineapple wedges for garnish

Instructions:

1. Fill glasses halfway with ice.
2. In a large pitcher, combine pineapple juice and coconut water.
3. Pour the mixture into glasses, filling about ¾ full.
4. Top off each glass with sparkling water.
5. Garnish with pineapple wedges or a sprig of mint.

7. Peach & Berry Crisp

Ingredients:

• 2 cups sliced peaches
• 1½ cups mixed berries
• ¼ cup sugar
• 1 tbsp lemon juice
• ¾ cup rolled oats
• ½ cup brown sugar
• ½ cup flour
• ½ cup butter, cubed
• 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss peaches and berries with sugar and lemon juice.
3. In another bowl, mix oats, brown sugar, flour, and cinnamon. Cut in butter using a pastry cutter or fingers until crumbly.
4. Pour fruit mixture into a greased 8x8-inch baking dish and sprinkle crumble topping evenly over fruit.
5. Bake for 30–35 minutes or until topping is golden and fruit is bubbly.
6. Serve warm, optionally with a scoop of vanilla ice cream.

8. Lemon Raspberry Loaf

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup butter
• ¾ cup sugar
• 2 eggs
• ¼ cup milk
• 2 tbsp lemon zest
• 1 cup raspberries

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, alternating with milk. Stir in lemon zest.
6. Gently fold in raspberries.
7. Pour batter into loaf pan and bake for 45–50 minutes, or until a toothpick comes out clean.
8. Let cool before slicing.

9. No-Bake Strawberry Cheesecake Cups

Ingredients:

• 1½ cups graham cracker crumbs
• ¼ cup melted butter
• 1 package cream cheese (softened)
• ½ cup powdered sugar
• 1 cup whipped cream
• 1½ cups fresh strawberries, diced

Instructions:

1. Mix graham cracker crumbs and melted butter. Press into the bottoms of small serving cups.
2. In a bowl, beat cream cheese until smooth. Add powdered sugar and mix well.
3. Gently fold whipped cream into cream cheese mixture.
4. Spoon cheesecake filling over the crusts, and top with diced strawberries.
5. Chill for at least 1 hour before serving.

10. Honey Yogurt Parfaits

Ingredients:

• 2 cups Greek yogurt
• ¼ cup honey
• 1½ cups mixed berries (blueberries, raspberries, strawberries)
• ½ cup granola

Instructions:

1. In serving glasses, layer Greek yogurt, a drizzle of honey, mixed berries, and granola.
2. Repeat layers until glasses are filled.
3. Finish with a drizzle of honey and a few extra berries on top.
4. Serve immediately or refrigerate until ready to eat.

Spring is the perfect time to refresh your meals with light, vibrant, and cheerful recipes. These spring salads, refreshing drinks, and sweet desserts bring a burst of seasonal joy to any table — whether you're planning a backyard brunch, Mother's Day gathering, or just soaking up the sunshine.

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